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β-Lactoglobulin fouling and its removal upon rinsing and by SDS as influenced by surface characteristics, temperature and adsorption time

Karlsson, Camilla A-C LU ; Wahlgren, Marie C LU and Trägårdh, Christian LU (1996) In Journal of Food Engineering 30(1-2). p.43-60
Abstract
The extensive fouling common in the food industry puts high demands on equipment cleaning. The adsorption of β-lactoglobulin and its removal by the anionic surfactant sodium dodecyl sulphate (SDS) were followed at pH 6.0 using in situ ellipsometry. Hydrophilic chromium oxide and stainless steel together with hydrophobic methylated silica were studied at different temperatures. Differences between chromium oxide and steel were small, while hydrophobic silica showed significantly different initial adsorption kinetics and adsorbed amounts. Also, the temperature-dependence of the amount desorbed upon rinsing as well as of the overall cleanability differed greatly. At around the β-lactoglobulin denaturation temperature, multilayer build-up at... (More)
The extensive fouling common in the food industry puts high demands on equipment cleaning. The adsorption of β-lactoglobulin and its removal by the anionic surfactant sodium dodecyl sulphate (SDS) were followed at pH 6.0 using in situ ellipsometry. Hydrophilic chromium oxide and stainless steel together with hydrophobic methylated silica were studied at different temperatures. Differences between chromium oxide and steel were small, while hydrophobic silica showed significantly different initial adsorption kinetics and adsorbed amounts. Also, the temperature-dependence of the amount desorbed upon rinsing as well as of the overall cleanability differed greatly. At around the β-lactoglobulin denaturation temperature, multilayer build-up at the surface was seen, and the cleanability was very low. Of two protein adsorption times employed, the longer resulted, for metal oxide surfaces, in less desorption during rinsing. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of Food Engineering
volume
30
issue
1-2
pages
18 pages
publisher
Elsevier
external identifiers
  • scopus:0002106145
ISSN
0260-8774
DOI
10.1016/S0260-8774(96)00045-3
language
English
LU publication?
yes
id
ac459502-29fc-42c7-83cb-71517ca398fd
date added to LUP
2016-04-15 19:34:51
date last changed
2017-06-26 18:24:53
@article{ac459502-29fc-42c7-83cb-71517ca398fd,
  abstract     = {The extensive fouling common in the food industry puts high demands on equipment cleaning. The adsorption of β-lactoglobulin and its removal by the anionic surfactant sodium dodecyl sulphate (SDS) were followed at pH 6.0 using in situ ellipsometry. Hydrophilic chromium oxide and stainless steel together with hydrophobic methylated silica were studied at different temperatures. Differences between chromium oxide and steel were small, while hydrophobic silica showed significantly different initial adsorption kinetics and adsorbed amounts. Also, the temperature-dependence of the amount desorbed upon rinsing as well as of the overall cleanability differed greatly. At around the β-lactoglobulin denaturation temperature, multilayer build-up at the surface was seen, and the cleanability was very low. Of two protein adsorption times employed, the longer resulted, for metal oxide surfaces, in less desorption during rinsing.},
  author       = {Karlsson, Camilla A-C and Wahlgren, Marie C and Trägårdh, Christian},
  issn         = {0260-8774},
  language     = {eng},
  number       = {1-2},
  pages        = {43--60},
  publisher    = {Elsevier},
  series       = {Journal of Food Engineering},
  title        = {β-Lactoglobulin fouling and its removal upon rinsing and by SDS as influenced by surface characteristics, temperature and adsorption time},
  url          = {http://dx.doi.org/10.1016/S0260-8774(96)00045-3},
  volume       = {30},
  year         = {1996},
}